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Spaetzle


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Ingredients

5 portion(s)

  • 300 grams plain flour
  • 1 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 2 pinches ground pepper
  • 100 grams milk, plus about 100g extra, (cows, sheeps, goats, nut/rice, whatever milk you can have)
  • 4 eggs
  • 4 tablespoons Butter, (optional; see last step)
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Recipe's preparation

  1. Crack eggs into TM bowl. Beat on speed 4 for 10 seconds.

  2. Place remaining ingredients (except butter and extra milk) in bowl. Mix on speed 5-6 until smooth (about 1 min). You want a dough just a bit thicker than pancake batter, otherwise it will not go through the holes of your colander/spaetzle press.

  3. Transfer dough to large bowl, cover, and let rest for half an hour.

  4. Put a large pot of water on high heat on the stovetop. Bring to the boil.

  5. Once water is boiling, ladle a scoop of dough onto a spaetzle maker or a colander with medium/large holes (use a spoon to get the dough out of the ladle quickly, otherwise the dough will start to cook before you can get it through the spaetzle maker). Use the scraper (or a spatula, if using a colander) to scrape the dough along the spaetzle maker/colander - the dough will drop through the holes into the boiling water. Do only one ladle at a time, you don't want to overload the saucepan.

  6. Let the spaetzle boil for a few minutes, then scoop them out with a skimmer and put them in a strainer to let the water drip off while you do the next batch.

  7. Once all the spaetzle are boiled, melt 2 tablespoons of butter in a large frying pan and fry half the spaetzle in a frying pan for a couple of minutes. Melt another 2 tablespoons of butter and fry the last of the spaetzle.

    Note: this step is not necessary if serving spaetzle as a side. Lately I have taken to skipping this step completely; however, if you are serving spaetzle as a dish in it's own right (rather than as a side for goulash, stroganoff etc), then it would be a good idea to do this step.

  8. Serve with your main meal.

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Accessories you need

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Tip

Spaetzle is a delicious alternative to rice or pasta. It's best with saucy dishes such as goulash, stroganoff, even a beef casserole.

I've posted a vlog to show how to make the spaetzle here: //www.youtube.com/watch?v=9NJsQ43KZuc&feature=youtu.be


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I halved this recipe and it

    Submitted by kazimon on 1. June 2014 - 01:06.

    I halved this recipe and it was enough as a pasta substitute with ragu for my boyfriend and I. Very nice for a change. I fried it in the butter and added parmesan cheese as well. I was confused with what to do with the extra milk, so I just added it to the batter as it looked a bit too thick.

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  • Hi & Thanx for this recipe -

    Submitted by jooleewoolee on 8. July 2013 - 19:44.

    Hi & Thanx for this recipe - I grew up with Spaetzle, luv it, but this recipe was my first TM attempt... Yum! Just wondering though - what's the second 100g milk for & when should I have used it? Seemed fine without. Only adjust't I made was using half continual flour, giving it more "substance". Will def be making again  :bigsmile:

     

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